Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions

The rheological properties and sedimentation phenomena in fruit purees are of particular importance for the food industry and product acceptance by consumers. The aim of this study was to correlate the phase separation with the underlying mechanisms. First, the influence of soluble solids content an...

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Veröffentlicht in:	ChemEngineering 2024-12, Vol.8 (6), p.119
Hauptverfasser:	Kyroglou, Smaro, Ritzoulis, Christos, Theocharidou, Athina, Vareltzis, Patroklos
Format:	Artikel
Sprache:	eng
Schlagworte:	Caustic soda colloidal dispersion Dispersions Fruits Particle size peach puree Phase separation Pseudoplasticity Purees Rheological properties Rheology Sedimentation Sedimentation & deposition Shear stress Sucrose Temperature Temperature effects Viscosity Zeta potential
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